Search the website


June 28, 2015

For months, Jessica Carbone’s office served as a de facto storeroom for the donated products that would eventually find a place in the demonstration kitchen within the new 45,000-square-foot ‘innovation wing’ at the National Museum of American History. Those gadgets and pricy pieces of cookware soon became sort of stress-relief objects.

‘Over the last six months, whenever anyone had a difficult meeting or something they didn’t want to work on, they’d come into my office and say, I need some retail therapy. What can I look at? ’ says Carbone, project associate for the American Food History Project…

It’s also noisy. Or was noisy in early June, when Smithsonian staffers, along with chef, cookbook author and TV personality Pati Jinich, a member of the Kitchen Cabinet advisory panel to the museum, were loading equipment into the kitchen. ‘We reconfigured the fan a bit,’ Evans says a few weeks later, ‘and the sound is completely fixed…'”

To read the entire article, click here.

April 28, 2015

“Lightness is not an attribute usually associated with enchiladas, the most comforting of Mexican tortilla foods. But these enchiladas, filled with a mix of blanched seasoned chard and succulent diced chayote and covered with a classic cooked tomatillo salsa, are both light and incredibly satisfying.

I didn’t skimp on oil to lighten them. When you prepare tortillas in oil that is hot enough, they absorb only a small amount. When I tested the recipe, I used about one-third of a cup of oil to get a half-inch of depth in the pan. After quickly frying 18 tortillas, I found that most of the oil remained in the pan, not weighing down the tortillas.

I take my enchilada-making cues from Pati Jinich, host of ‘Pati’s Mexican Table’ on PBS. Her instructions for frying are infallible. In the past, I’ve had trouble with tortillas cracking as I rolled them up, but because they were quickly fried, they remained light and intact…”

To read the entire article, click here.

March 4, 2015

“When I was growing up, my dad often would make a big pot of beans, usually navy, flavored with ham, and offer us kids bowlfuls. He’d eat them all himself, though. We weren’t eating beans. Are you kidding?

Flash forward a number of decades and, of course, I love having a pot of beans on the stove. Whether dad’s favorite or black beans, cannellini or cranberry, a bowl of beans is a welcome comfort.

A recent hankering sent me searching out a recipe for charro beans, a Mexican dish with more complex flavor than the typical refried beans. I’d had them at restaurants, but never cooked them. They prove simple to make, deriving their smoky flavor from a few ingredients. A version from TV cooking show star and cookbook author Pati Jinich, of ‘Pati’s Mexican Table’ on PBS, was just what I wanted…”

To read the entire article, click here.

June 28, 2013

I shared some of my most loved books with PRI’s The World for their Armchair Travel series. And, of course, they all take place in Mexico! Listen in right here…

May 30, 2013

“What Dunlop does for China, Pati Jinich does for Mexico in Pati’s Mexican Table: The Secrets of Real Mexican Home Cooking…She puts extra zing into the chicken and potato salad her mother used to make in Mexico City by adding vinegar and chipotle chilies in adobo sauce. Two small moves make a huge difference. It’s an instant classic…”

To read the entire review, click here.

May 29, 2013

It was such a pleasure talking to guest-host Christina Bellantoni, from PBS News Hour, and several listeners about global influences on Mexican cuisine on WAMU’s The Kojo Nnamdi Show.

To listen, click here.

May 24, 2013

“Ever since she was a child, Pati Jinich has been passionate about food and sharing her love for all things culinary – what I didn’t expect was to have her literally share her love of food with me. When we met at The Senator restaurant in Toronto on a Monday morning, Jinich enjoyed a traditional diner breakfast while we chatted, and generously insisted that I try some of her meal, as well. ‘Can I give you a little?’ she asked. ‘Please, it’s so much food! Ask for a plate. Eat with me!’

American public television viewers have witnessed Jinich’s fun and welcoming nature through her popular television show, Pati’s Mexican Table, since 2007, and now with the launch of her debut cookbook of the same name, Jinich’s home-style Mexican cooking is making waves across the continent. Jinich is quick to emphasize, however, that what she cooks isn’t the fast-food, Tex-Mex food that many Canadians might usually eat. ‘Real Mexican food is healthy and wholesome,’ Jinich explains…”

To read the entire article, click here.

May 3, 2013

I have been looking forward to chatting with Joan Hamburg for such a long time! Listen in on our conversation here…

May 3, 2013

It was a lot of fun talking to Fox News Radio‘s Lilian Woo about different ways to celebrate Cinco de Mayo.

To listen, click here.

May 2, 2013

I really enjoyed telling the story of how I found the recipe for Piggy Cookies to Melissa Gray for NPR‘s All Things Considered.

Listen in and get the recipe, click here.

Home | About Pati | TV Show | Cookbook | Pati’s Blog | Contact | Terms of Use & Privacy Policy
© 2010-2015 Mexican Table, LLC. All rights reserved.
Newsletter Sign Up